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Miscellaneous


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Good Through 12/30/2019


the Highball product image.
the Highball product image.
the Highball
a simple combinationof a spirit and a carbonated mixer served over ice with a garnish - is a good as it gets.That is, assuming you use a great spirit, ice, garnish and mixer.
Good Through 12/30/2019


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Good Through 12/30/2019


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Good Through 12/30/2019


premium soups to 
Good Through 12/30/2019


Olive Oil Cake with Lemon, Rosemary and Pine Nuts product image.
Olive Oil Cake with Lemon, Rosemary and Pine Nuts
1 cup sugar
Zest of 4 lemons
4 extra large eggs, room temperature
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons whole milk, room temperature
1 tablespoon lemon juice
3 ½ ounces melted butter
2/3 cup Lucini Premium Select Extra Virgin Olive Oil
2 tablespoons finely chopped rosemary
½ cup lightly-toasted pine nuts
3 tablespoons cornmeal, medium grind
Preheat oven to 350°F, or 325°F for a convection oven. In a small bowl combine the sugar and lemon zest, pressing the two firmly together with the back of a wooden spoon to release the zest’s oil. In the bowl of a stand mixer combine eggs and lemon-zest sugar. Mix on medium speed with whip attachment until thick, about 5 to 6 minutes. In a medium bowl, sift together the flour, baking powder, rosemary, and salt. In a separate bowl combine the milk, lemon juice, melted butter, and olive oil. Turn the mixer to low speed and alternate adding the flour mixture and the milk mixture into the thick egg mixture until fully incorporated. Lightly spray a 10×10 inch cake pan with cooking spray and dust with 2 tablespoons of the cornmeal. Fill the cake pan with the mixture, sprinkle with the lightly toasted pine nuts, and top with the remaining cornmeal. Bake for 40-45 minutes or until a toothpick comes out clean when tested. Serve warm with a dollop of whipped crème fraiche.
www.lucini.com
 
 
Good Through 12/30/2019


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Good Through 12/30/2019


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Good Through 12/30/2019


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Good Through 12/30/2019